ArticleFood chemistry: X2025
The addition of phenolic acids contributes to the regulation of protein phase aggregation behavior: The enhancement of polysaccharide complexation and the improvement of environmental conditions of bilayer emulsions.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effects of Myofibrillar Protein-Stabilized Soybean Oil Pre-Emulsions Containing Arabic Gum or Gallic Acid-Grafted Arabic Gum on the Quality Characteristics and Oxidative Stability of Reduced-Animal-Fat Emulsified Sausages.Foods (Basel, Switzerland) · 2026Article
- Covalent Interaction Between High-Amylose Corn Starch and Ferulic Acid: Reshaping of the Structure.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
To overcome the limited electrostatic interaction between soy protein isolate (SPI) and chitosan (CS) around pH 4.5-6.5, phenolic acids (chlorogenic acid CA and rosmarinic acid RA) were added to adjust the isoelectric point of SPI which increase the electrostatic force and enlarge the pH range of interaction with CS. Spectral analysis showed that CA/RA was conducive to unfolding the protein structure and improving the protein emulsifying and antioxidant characteristics. The bilayer emulsions were prepared by SPI-CA / SPI-RA as inner emulsifier and CS as outer emulsifier. It showed that the addition of CA/RA reduced the emulsions particle sizes, and caused higher absolute Zeta potential values and thicker droplet boundary membrane. Thus, SPI-CA-CS / SPI-RA-CS bilayer emulsions showed better emulsion storage, oxidation, and thermal stability under weak acid conditions. This paper provides a theoretical basis for developing a safe and stable bilayer emulsion delivery system
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